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'Legs' of confit pigeon with Madeira and port

This alternative method of preparing a salpicon produces a real eyecatcher on the plate.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Gluten
  • Cow's milk
  • Lactose

Ingredients

1
shallot
25
g
butter
24
g
flour
10
confit pigeon legs
200
ml
pigeon jus (for the ragout)
200
ml
pigeon jus (for the ragout)
50
ml
Madeira
50
ml
port
15
g
Vegetal (gelatin of vegetable origin)
salt and pepper

Scale recipe

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